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Barley, Cranberry, and Apple Salad Recipe

It seems we are always looking for a festive salad to serve during the holidays, and it’s fun when we are the first in our neighborhood to introduce a new one. This Barley, Cranberry, & Apple Salad displays the colors of Christmas, and has crunchy apples, tart cranberries, toasted walnuts, blue cheese, bacon, and chewy barley, all mixed with a cranberry or raspberry vinaigrette. Not only is it attractive, but it is good. It has just the right amounts of sweet and savory.
If you happen to be busy, and who isn’t, you may want to cook the barley in the slow cooker. That way it doesn’t have to be watched. Simply rinse the barley in a strainer, place it in a 2-3 quart slow cooker, add 1 teaspoon salt, and cover with 3 cups water. Cover the slow cooker, set it to high, and let it cook 3-4 hours or until the water is absorbed.

12 Servings

1 cup pearl barley, cooked according to package directions which will yield about 4 cups